Spray your pan well with cooking spray, ensuring it’s coated everywhere with a thin layer. Set aside.

Combine 1/4 cup water and 1 tbsp beef gelatin in the bowl of a stand mixer (or use a metal bowl and hand mixer) and stir together until no lumps remain

In a small saucepan, combine remaining 1/4 cup of water, sugar, and molasses and bring to a gentle boil. You want to cook it until it has reached 240F (it should take 6-8 minutes, be patient)! Use a candy thermometer to check the temp, or if you don’t have one, then time it for closer to 8 minutes and watch that the texture becomes like a thick syrup (similar to how the molasses started).

Once boiled down to 240F, add it into your gelatin mixture in your stand mixer and mix on medium high for 7-8 minutes, until thick and glossy. Add in cinnamon, vanilla, and protein powder and continue mixing for another 2-3 minutes, until the mixture is opaque, fluffy, and sticky.

Note, you’ll want to work quickly, so make sure your pan is ready to go. Scoop the marshmallow mixture into the pan as quickly as you can, using an oiled spatula to smooth the top if need be. Let chill in the fridge for an hour before cutting.

To cut, use a sharp knife and cut into cubes. Combine powdered sugar and cinnamon in a bowl and toss each marshmallow in the mixture to prevent them from sticking to everything.

Store in an airtight container in the fridge. Enjoy!